Poale in Brau, also known as Branzoaice, are traditional Romanian sweet cheese pastries that are a hallmark of Moldova's regional cuisine. These delightful treats are typically crafted with savory sheep cheese and enjoyed as a snack. They are traditionally accompanied by a dollop of sour cream and often paired with a glass of dry white wine, making for a truly authentic Romanian culinary experience.
I love pastries. If you look through my blog, you will find a few very good recipes of pastries filled with either sweet or savory items. If you are interested of savory pastries, you should check out my recipe for puff pastry triangles filled with cabbage or these pastries filled with ham and cheese. however, if you want to make some sweet ones, this Farmer Cheese Sweet Pastries recipe, or this Traditional Romanian Honey And Walnuts Pastry are both great.
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💝 Why You Will Love This Recipe
These pastries, a delightful treat to bake on special occasions, are traditionally savored as a snack in Romania, often filled with salty cheese. When served as a dessert, the filling evolves into a sweeter mixture of Farmer's cheese, salty cheese, sugar, and raisins, transforming these little pies into a tempting treat.
For a final touch of sweetness, if made as a dessert, they are often dusted with powdered sugar or drizzled with honey. Accompanying these sweet versions with a glass of light, sweet red, or rosé wine is a traditional and perfect pairing.
While originally emblematic of Moldova's cuisine, their irresistible taste has led to their popularity across various regions in Romania. Having enjoyed both the salty and sweet variations, I can personally vouch for their unique and delightful flavors.
Authenticity in making these pastries largely hinges on the specific type of cheese used, which lends them their distinctive taste. However, I encourage you to experiment with the cheeses you have available to get a taste of this Romanian culinary treasure.
Though this recipe may initially seem daunting, it's quite straightforward, especially with the help of a stand mixer. The mixer simplifies the process by allowing most ingredients, including yeast, to be incorporated simultaneously. This approach makes it accessible even for those with little experience working with yeast.
I used my Kitchen Aid, which I love because it saves a lot of time.
📝 Ingredients You Will Need
Ingredients for the dough:
- All-Purpose Flour: The base of the dough. If needed, bread flour can be used for a chewier texture.
- Granulated Sugar: Adds sweetness to the dough.
- Active Dry Yeast: Helps the dough rise. Instant yeast can be used in place of active dry yeast but with slightly different handling.
- Salt: Enhances the flavors.
- Lemon Zest: Adds a fresh, citrusy aroma. Orange zest can be a delightful alternative for a different citrus note.
- Egg Yolks: Enriches the dough, making it tender.
- Unsalted Butter: Adds richness and flavor.
- Warm Milk: Moistens and activates the yeast.
Cheese Filling:
- Eggs: Bind the filling ingredients.
- Vanilla Extract: Adds sweetness and aroma.
- Raisins: Add natural sweetness and texture to the filling.
- Semolina: Helps thicken the cheese filling.
- Farmer's Cheese: If you're in the US and want to try this recipe, opt for Farmer's Cheese, a fresh, small-curd cheese that's not salty. In Europe, it's similar to what's known as 'cottage cheese.' A good substitute in the US is ricotta, or you could even make your own Farmer's Cheese at home quite easily.
The recipe includes semolina in the cheese filling to absorb any excess moisture. For first-timers, it's best to stick to the listed ingredients. These pastries are sweet, thanks to the Farmer's cheese, sugar, and raisins in the filling. For a savory twist, use Feta cheese, or blend it with Farmer's cheese for a more balanced flavor.
💡 Expert Tips:
Drain the cheese: Start by draining the Farmer's cheese thoroughly to remove excess moisture. This step is crucial for a consistent filling that won’t leak out during baking.
❄️ Storage Instructions
They should be enjoyed fresh on the day you bake them. However, if you have leftovers, please refrigerate them.
Refrigerator: Can be refrigerated for up to 5 days in an airtight container.
Freezer: Freeze them for up to 2 months. Wrap each pastry individually in plastic wrap and then place them in a freezer bag. Thaw at room temperature or in the refrigerator overnight or pop them in the oven for 30 seconds to a minute.
🙋♀️ Recipe Faqs
Absolutely. The dough can be prepared a day ahead and kept in the refrigerator. Let it come to room temperature before rolling out.
The dough should be smooth and elastic. A good test is to press it with your finger; it should slowly spring back.
Make sure to press the edges firmly. You can also use a bit of the egg wash as 'glue' to help seal them.
While a stand mixer makes the process easier, you can certainly knead the dough by hand. It might just take a bit more time and effort.
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📖 Recipe
Traditional Romanian Sweet Cheese Pastries- Poale In Brau(Branzoaice)
Equipment
Ingredients
For The Dough:
- 4 ½ cups all-purpose flour
- ⅓ cups granulated sugar
- 1 tablespoon active dry yeast
- ½ teaspoon salt
- 1 lemon zest from one lemon
- 2 large egg yolks
- 3 ½ tablespoons unsalted butter at room temperature
- 1 ¼ cups warm milk
For the cheese filling:
- 2 cup Farmer's cheese
- 2 large eggs
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon zest from one lemon
- 1 cup raisins
- ½ cup semolina
Instructions
How To Make The Dough:
- In a KitchenAid mixer, combine flour, egg yolks, butter, sugar, salt, lemon zest, and yeast. Attach the dough hook and start mixing at low speed.
- Gradually add warm milk, allowing the dough to form. Once a dough forms, increase the speed to medium and knead for about 10 minutes. The dough should be elastic, smooth, and not sticky.
- Transfer the dough to an oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until it doubles in size.
How To Make The Filling:
- While the dough is rising, prepare the filling by beating the two eggs and combining them with the farmer's cheese.
- Add vanilla, lemon zest, a pinch of salt, raisins, and semolina to the cheese mixture. If the mixture is too runny, add a bit more semolina to achieve a creamy consistency. Mix well.
How to Make The Pastries:
- Preheat the oven to 350F/180C and line a baking tray with parchment paper.
- Once the dough has doubled, flour a work surface and turn out the dough. Divide the dough in half.
- Take one half of the dough and roll it out to a 12x12 inch square.
- Cut the square into six 4x6 inch rectangles (cut the square down the middle to form two 6x12 inch rectangles and then cut each of these into three equal parts).
- Place a spoonful of the cheese filling in the center of each rectangle. Fold two opposite corners towards the middle, pressing them to stick together. Repeat with the other two corners to form an envelope shape.
- Place the pastry on the prepared tray. Repeat with the remaining dough to make 12 pastries in total. Ensure the pastries are spaced apart, as they will expand during baking.
- Beat an egg and brush it over each pastry.
- Bake for 25-30 minutes or until golden brown.
- Remove from the oven, let cool on a rack, and optionally sprinkle with powdered sugar before serving.
Notes
- Dough Consistency: The dough should be soft but not too sticky. If kneading by hand, you may need to add a bit of extra flour, but be careful not to overdo it, as the dough should remain soft.
- Preparing the Cheese Filling: Start by draining the Farmer's cheese thoroughly to remove excess moisture. This step is crucial for a consistent filling that won’t leak out during baking.
- Room Temperature Ingredients: For the dough, ensure your butter is at room temperature, not too melted or too rigid.
- Filling and Shaping: When filling the dough, be careful not to overfill, and seal the edges well to prevent the filling from leaking during baking. You can shape the pastries in various forms, such as rose-shaped or traditional envelopes.
- Egg Wash for Shine: Before baking, brush the pastries with beaten egg for a nice golden color and shine. This small step adds a visually appealing finish to the pastries.
Ronald James Toma says
My Romanian grandfather used to make us a pastry he called a “scavarette “ it was triangular and fried in lard forming bubbles on top! We would put sugar on them as children! Like a pizza slices size donut! Can you help me with recipe info?
The Bossy Kitchen says
Hi, I do not have a recipe on my blog, but I think you refer to "scovergi"(Romanian term for them), a bread dough fried in fat and sprinkled with sugar, as you said. I found a Romanian website that has the recipe, but you will have to use Google translate to figure out the ingredients and how to make them. https://www.lauraadamache.ro/2016/09/scovergi.html. I hope this helps. Awesome memories!
Mara Morey says
Buna, ma bucur ca am gasit acest blog. Am cautat pe google "branzoici" si m-am ales si cu o reteta pentru homemade cheese!!
Sunt din Romania si am venit in America acum un an (pentru prima data, acum 3) si mi-e DOR de tot ce avem in Romania si nu stim sa apreciem pana nu le mai avem, cum e in cazul meu.
Nu am apreciat puii si porcii crescuti de bunica, legumele crescute in gradina de tata, branza de la taran, la care nici nu poti visa in America.
Acum imi pare rau ca nu le-am stiut aprecia cat timp am fost acasa si imi e dor de ingrediente bio care au gust. Acesta este cel mai mare regret al meu.
Am 23 de ani si o viata inainte!
Va pup, keep up the nice work,
Mara
The Bossy Kitchen says
Buna Mara, Si eu ma bucur ca ai gasit blogul meu si sper din toata inima sa gasesti cateva retete interesante pe care sa le faci. Sunt convinsa ca iti vei gasi magazinele si siturile de unde sa iti comanzi produse asemanatoare celor din Romania. Clar mancarea nu este la fel. Eu m-am apucat aici sa imi fac gemuri, zacusca, sa imi pun muraturi, iar restul le-am cumparat de la magazinele locale sau online. Incearca magazinele etnice din zona unde locuiesti, poate mai gasesti cate ceva. Eu m-am adaptat, ca nu am avut incotro. Iti doresc succes si nu te descuraja, solutii exista ca sa-ti creezi universul tau apropiat de cel de acasa. Multumesc pentru vizita si nu ezita sa imi scrii daca ai intrebari.:-)
Mara Morey says
Buna, am sa va scriu aici, pentru ca nu stiu unde altundeva.
As vrea sa fac placinte, dar nu stiu care faina ar fi cea mai potrivita. Stiti dumneavoastra? Ati incercat sa faceti?
Daca nu, ce faina mi-ati recomanda? Multumesc!
The Bossy Kitchen says
Buna Mara, Unde locuiesti? Nu stiu daca vrei sa faci placintele din reteta unde mi-ai scris, pentru ca aici am specificat all purpose flour, faina care se gaseste la orice magazin in Statele Unite. Daca nu locuiesti in SUA, atunci trebuie sa te uiti dupa o faina obisnuita, care se foloseste la orice. Fiecare tara are tipurile ei de faina, de aceea imi e greu sa te sfatuiesc, nestiind unde esti. Daca te afli in Romania, atunci e buna faina care are codul 550 pe punga. Din cate inteleg, este echivalentul fainii americane "all purpose".
Mara Morey says
@The Bossy Kitchen, sunt in New York si stiu ca mi-a spus mama ce foloseste ea acasa in Romania si nu stiam care ar fi echivalentul aici.
Deci all purpose flour would work? Multumesc din nou!
The Bossy Kitchen says
Da, all purpose flour.
Ana Stan says
@Mara Morey, HI Mara, eu sint in America de multi ani si din experienta mea zic ca faina 5 ROSES IS The best,dar si All PURPOSE E OK